The In-Laws are back, as previously mentioned. It’s good for The Kid, who gets another pair of people around on a regular basis who’s attention can be monopolized. The last time they were over for dinner was prior to their excursion to Myrtle Beach and they were looking for a little grandkid time, so Saturday night was a natural fit to have them over for dinner. Plus, I needed to say thank you again for going beer hunting.
I offer that as context to the evening. It is worth mentioning that this recipe from Martha Stewart’s website is reflective of the others she features. It’s spot on. One of the things that annoys me about Bon Appetit and the chefs of the Food Network is that the measures or cooking times are never right. Without fail, they fall just short of enough liquid or time on the stove for meat to be cooked.
Martha never fails. Well, except for that whole prison thing.
WHAT DIDN’T: It probably could have used some wine to deglaze the pan and enhance the lemon flavors.
WHAT DID THE WIFE SAY: Nothing at first, but she told me that she liked it later.
WILL IT MAKE ANOTHER APPEARANCE: Likely, but with the wine.
- 1/4 cup pan-searing flour
- 2 lemons, 1 zested and juiced, 1 very thinly sliced
- 1 pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick
- 1 tbsp. olive oil
- 2 tbsp. unsalted butter, divided
- 4 cloves garlic, thinly sliced
- 3/4 cup chicken broth
- Salt and pepper
Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.